Panama Finca Santa Teresa
The team absolutely loved cupping this big coffee. It's a knockout from start to finish. In the nose, we get notes of sweetened condensed milk and sweet bread pastry. It's a heavy hitter! The body is full and creamy in the cup, with hints of sweetness, toffee, and cocoa. The finish is clean and brings us more of the sweetness of caramelized sugar. There's absolutely no acidity.
There's a reason why this coffee from Panama is a sought-after varietal, and I'm glad we could source what is arguably one of the best we've seen in years.
Panama Finca Santa Teresa will sell out very quickly, so don't delay ordering this delightfully sweet and well-balanced coffee.
Aroma: Big and Full, Sweetened Condensed Milk, Sweet Bread Pastry
Body: Creamy, Sweet, Toffee, Cream Soda
Finish: Caramelized Sugar, Clean, No Acidity
About this Coffee
GROWER: Finca Santa Teresa
REGION: Santa Clara, Renacimiento, Chiriqui, Panama
ALTITUDE: 1400 – 1600 masl
PROCESS: Fully washed and dried in the sun and mechanical driers
VARIETY: Catuai, Caturra
HARVEST: November - March
SOIL: Volcanic loam
Panama is an origin that constantly makes headlines in the specialty coffee world, primarily associated with the renowned Gesha variety. But several complexities influence specialty coffee, and it would be a mistake to reduce the complexity of this famous growing region to nothing more than plant variety. With this lot of Caturra and Catuai from Finca Santa Teresa, there is an opportunity to explore the impact of terroir and different processing techniques on other varieties. Santa Teresa has 240 acres cultivated with coffee, meticulously divided into 20 plots with distinct landscapes and micro-climates, which influence a coffee seed's maturation and ultimate quality in different ways. In addition to a mindful and environmentally balanced approach to farm management, Santa Teresa has an experienced team and onsite infrastructure to ensure attention to detail during the harvest. The caturra/ catuai lot is processed both as a natural and a washed method. For the washed process, ripe cherries float in water tanks to remove less dense and damaged seeds and then de-pulped, fermented, cleaned, placed on raised beds, and regularly turned for 8 to 12 days.